As needed McCormick Lawry’s Garlic Pepper Seasoning (470181)
As needed Balsamic Raspberry Sauce (see recipe)
PREP | Season pork chop. Grill to 140°F, brushing with sauce during the last 3-4 minutes of cooking. Let rest for a few minutes. Let rest until internal temperature reaches 145F.
YIELD | 1
Balsamic Raspberry Sauce
2 lb Lyons Raspberry Dessert Topping (771181)
1 cup Roland Balsamic Vinegar of Modena (600880)
PREP | Mix ingredients together well.
YIELD | 10-12
Vegetables
4 oz Oregon Flav-R-Pac Grande Classic Asian Blend Vegetables (962810)
As needed McCormick Grill Mates Montreal Steak Seasoning (471181)
PREP | Prepare and season vegetables.
YIELD | 1
Breadstick
1 each Baker Boy Garlic Brown & Serve Breadsticks (998255)
PREP | Prepare breadsticks according to manufacturer directions.
YIELD | 1
rice
1 cup ParExcelle Rice Long Grain & Wild (461680)
PREP | Prepare rice according to manufacturer directions.
Combines the premium flavors of garlic, salt, black pepper, brown sugar and red bell pepper with a coarse grind for exceptional flavor and texture you can taste and see.
RASPBERRY DESSERT TOPPING (771181 – 1/#5)
Prepared with select raspberries and enhanced with Lyons own raspberry flavors, this topping is excellent on sundaes or as an ingredient in signature dessert items. Also makes excellent shakes.
BALSAMIC VINEGAR OF MODENA (600880 – 2/5 liter)
This sweet and tart vinegar is made from cooked grape must, which lends the vinegar a beautiful dark color. A tablespoon of vinegar will add an extra layer of flavor and brightness to dressings and sauces as well as marinades and stews.
FLAV-R-PAC GRANDE CLASSIC ASIAN BLEND VEGETABLES (962810 – 6/4 lb)
Blend of broccoli, whole green beans, mushroom halves, red pepper strips and onion strips.
Beef Tenderloin for Two
14-16 oz Beef Tenderloin trimmed from Copper Creek PSMO Angus Choice Upper 2/3 (324190)
As needed Salt
As needed Pepper
As needed Cortona Extra Virgin Olive Oil (620591)
PREP | Rub trimmed tenderloin with olive oil. Season with salt and pepper. Sear and cook to desired temperature. Let rest 5-10 minutes before slicing and serving.
YIELD | 2
Red Wine Mushrooms
24 oz Water
8 oz Merlot or other Dry Red Wine
1 1/4 cup Custom Culinary Demi-Glace Sauce Mix (501700)
1 lb Fresh Thick Sliced Mushrooms (360940)
1/4 cup Fresh Peeled Shallots (360565), small diced
As needed Cortona Extra Virgin Olive Oil (620591)
PREP | In a saucepan, mix together water and wine and heat to a boil; turn off heat and immediately add demi-glace sauce mix; whisk vigorously until sauce is thick and smooth. In a sauté pan, heat olive oil; add mushrooms and shallots; cook until start to soften; add to demi-glace mixture.
YIELD | 8
Fondant Potatoes
2-3 each Idaho Russet Potatoes – 40 ct (361690)
As needed Cortona Extra Virgin Olive Oil (620591)
As needed Salt
As needed Pepper
1 Tbsp Fresh Minced Garlic in Water (391021) `
1-2 cups Chicken Stock made from Custom Culinary Chicken Base (908008)
1 tsp McCormick Thyme Leaves (472661)
PREP | Preheat oven to 400°F. Cut potatoes into round cylinders or any shape you wish. In sauté pan over medium-high heat, add olive oil. Salt and pepper potatoes and cook until browned on both sides. Add garlic. Cook for an additional minute. Add chicken stock halfway up around potatoes. Cook in oven until potatoes are tender.
YIELD | 2
beef tenderloin
Sicilian Vegetables
2 cups Oregon Flav-R-Pac Grande Classic Sicilian Blend Vegetables (962830)
As needed McCormick Grill Mates Montreal Steak Seasoning (471181)
A rich brown sauce. Just add water, boil and serve. Confidently, reliably and economically serve flavorful meals. Great as a finishing sauce and versatile as a glaze, soup base or starter.
CHICKEN BASE (908008 – 6/1 lb)
A meat-first base made with roasted chicken and chicken broth that delivers authentic flavor to any recipe. Great for soups, sauces, stews, braises, sautés and other signature dishes.
Chicken
4 each Wayne Farms Naturelle Chicken Breast – 7 oz (978398)
As needed McCormick Lawry’s Garlic Pepper Seasoning (470181)
PREP | Season chicken. Grill until internal temperature reaches 165°F. YIELD | 4
Mushroom Garlic Sauce
1/2 gallon Water, warm
4 1/2 cups Custom Culinary Cream Soup Base (500920)
3 oz Custom Culinary Chicken Base (908008)
1 lb Kraft Heinz Philadelphia Cream Cheese (903718)
1/4 cup Fresh Minced Garlic in Water (391021)
1 Tbsp McCormick Ground White Pepper (472561)
1/4 cup Cortona Extra Virgin Olive Oil (620591)
3 lb Fresh Thick Sliced Mushrooms (360940)
2 lb Fresh Spinach (361170)
PREP | In a saucepan, gradually add cream soup base to warm water while whisking thoroughly. Add chicken base, cream cheese, garlic and white pepper. Heat to 180°F (do not boil). Stir until cream cheese is melted. Set aside. In a small stock pot, sauté mushrooms in olive oil. Cook until mushrooms start to become tender. Add spinach. Continue to cook an additional minute or two. Add cream sauce to mushrooms and spinach.
YIELD | 32
Loaded Twice Baked Potato
4-8 each McCain Potato Skins (960880)
16-20 oz Walker’s Sour Cream Twice Baked Potato Filling (905938)
4-6 oz Shredded Cheddar Cheese
4 slices Smithfield Silver Medal Single Slice Bacon - 18/22 ct (915600), cooked crisp, diced
As needed Fresh Green Onion (361013), diced
PREP | Preheat oven to 375°F. Spoon or pipe potato filling into skins. Bake until starts to brown. Top with cheese. Continue to cook until cheese is melted, approximately 2 more minutes. Top with diced bacon and diced green onion.
YIELD | 4
Mushroom Garlic Chicken
Baked Potato & Montreal
CHICKEN BASE (908008 – 6/1 lb)
A meat-first base made with roasted chicken and chicken broth that delivers authentic flavor to any recipe. Great for soups, sauces, stews, braises, sautés and other signature dishes.
CREAM SOUP BASE (500920 – 6/28 oz)
Delivers the authentic taste and texture of a traditional cream soup with the convenience and quality of a ready-to-use concentrate. Just add water to deliver homemadelike flavor and texture with consistent performance and hold time. Great for soups, sauces, starters and other signature dishes.
Chicken with Loaded Twice Montreal Vegetables
PHILADELPHIA CREAM CHEESE (903718 – 6/3 lb)
Creamy, delicious and spreadable. Ideal for prepping classic recipes such as cheesecake, frosting, cookies, queso dip and much more.
LABOR-SAVING IDEA
FLAV-R-PAC AMERICAN HARVEST CASCADE BLEND VEGETABLES (964400 – 6/4 lb)
Yellow carrots, orange carrots and green beans.
Montreal Vegetables
16-20 oz
SILVER MEDAL SINGLE SLICE BACON18/22 CT (915600 – 1/15 lb)
Combines the premium flavors of garlic, salt, black pepper, brown sugar and red bell pepper with a coarse grind for exceptional flavor and texture you can taste and see.
GRILL MATES MONTREAL STEAK SEASONING (471181 – 1/29 oz)
Features a blend of coarsely ground peppers, garlic and spices.
GROUND WHITE PEPPER (472561 – 1/18 oz)
A milder, more delicate flavor than Black Pepper.
Martin Bros. Culinary
CHEF SCOTT FADDEN
Battered Shrimp, Garlic
Parmesan Shrimp & Thai Peanut Shrimp
1 1/4 lb Aqua Star Peeled & Deveined Tail-On Shrimp – 16-20 ct (923978)
As needed Kerry Golden Dipt Tempura Batter Mix (415130)
2 oz Ventura Sauce Craft Garlic Parmesan Sauce (400730)
2 oz Hormel House of Tsang Peanut Sauce (562040)
PREP | Divide shrimp into three portions.
Battered Shrimp
To prepare batter, place three cups cool water in a bowl; add three cups batter mix; mix with a wire whisk until smooth and free of lumps; do not overmix. Dust shrimp in dry batter mix; remove and shake off excess. Dip shrimp in prepared batter; drain batter off for 2-5 seconds. Place shrimp directly into hot oil. Fry until done.
Garlic Parmesan Shrimp Grill or sauté shrimp. When shrimp is almost finished cooking, toss with garlic parmesan sauce.
Thai Peanut Shrimp Grill or sauté shrimp. When shrimp is almost finished cooking, toss with peanut sauce.
Shrimp is the most popular seafood among consumers, and Black Tiger Shrimp are one of the most sought after species, named for the black stripes on their shells. They are cultivated for their larger size and have a distinct sweet flavor and firm, moist texture. Shrimp are a highly versatile, all-purpose seafood that can be prepared in a variety of ways – grill, bake, sauté or broil – with a variety of flavors, seasonings and sauces, and for endless applications – bowls, salads, tacos, stir fry, surf and turf, appetizers, soups, stews, skewers and more.
Shrimp Trio
Martin Bros. Culinary
CHEF SCOTT FADDEN
GOLDEN DIPT TEMPURA BATTER MIX (415130 – 6/5 lb)
An oriental style batter/breader that is a moderately seasoned coating that when mixed with water and fried produces a puffy coating that increases the size of fried food.
A straightforward blend of garlic and parmesan cheese that creates a rich and savory sauce sure to add creamy depth and deliciousness to everything it touches.
HOUSE OF TSANG PEANUT SAUCE (562040 – 4/48 oz)
A country-style Thai peanut sauce blended with herbs, spices and zippy Thai chili peppers.
Seafood platter
2-3 each High Liner Beer Battered Southern Blue Whiting Fillet – 4.8 oz (324270), prepared 8-12 oz High Liner Redhook Beer Battered Round Tail Off Shrimp – 31-35 ct (924300), prepared
10 oz Lamb Weston Crispy on Delivery Fries – 1/4 in (960025), prepared
3 oz Ventura Sauce Craft Cocktail Sauce (560221)
3 oz Ventura Classic Gourmet Select Tartar Sauce (630060)
PREP | Build basket.
YIELD | 2-3
BEER BATTERED SOUTHERN BLUE WHITING FILLET – 4.8 OZ (324270 – 1/10 lb)
Southern Blue Whiting from New Zealand is the catch that everyone is looking for!
It’s an affordable white fish solution that meets operators’ needs while satisfying consumer demands.
REDHOOK BEER BATTERED ROUND TAIL-OFF SHRIMP
(924300 – 4/2.5 lb)
Quality farmed shrimp dipped in a uniquely tasty, rich batter made with the famous Redhook Ale® craft beer’s distinctively copper color.
seafood
Martin Bros. Distributing
CRISPY ON DELIVERY FRIES – 1/4 IN (960025 – 6/4.5 lb)
Crispy up to 30 minutes with a smooth batter for a tender crispiness on the outside and fluffy potato inside. Deliciously crispy whether eaten on a plate in your restaurant or through takeout and delivery. This classic, traditional QSR cut provides more fries per case than thick cut fries and cooks up fast for your operations. Fry only.
(560221 – 1/1 gal) A tangy blend of tomato, chili sauce, lemon juice and other fine ingredients perfect for your favorite seafood dishes.
(630060 – 4/1 gal) A salad dressing base with lots of dill pickle bits that’s excellent for Fish & Chips.
SAUCE CRAFT COCKTAIL SAUCE
CLASSIC GOURMET SELECT TARTAR SAUCE
Spicy Salmon
1 each Trident Wild Alaskan Sockeye Salmon – 8 oz (959710)
As needed Cortona Extra Virgin Olive Oil (620591)
As needed Salt
As needed Pepper
2 oz Ken’s Boom Boom Sauce (561291)
3 slices Fresh Lime (376212), can be grilled
PREP | Prepare with or without skin. Brush with olive oil and season with salt and pepper. Can be cooked on a grill, griddle, sauté pan or roasted – at 375°F. Three minutes before finished cooking, brush with sauce. Top with lime slices.
YIELD | 1
Fresh Vegetables
2 cups Fresh Zucchini Squash (361451), sliced
2 cups Fresh Yellow Squash (361456), sliced
1 cup Fresh Grape Tomatoes (362070)
1 each Fresh Red Bell Pepper (361251), large diced
1 each Fresh Green Bell Pepper (361261), large diced
1 cup Fresh Red Onion (361112), large diced
1/4 cup Cortona Extra Virgin Olive Oil (620591)
2 Tbsp Mott’s ReaLemon Lemon Juice (733038)
1/2 tsp McCormick Granulated Garlic (472321)
1/2 tsp Pepper
1 tsp Salt
PREP | Toss all ingredients together. Can be cooked on a grill, griddle, sauté pan or roasted – at 400°F – until tender and a little firm.
YIELD | 6-8
Spicy Salmon with
Fresh Vegetables
Korean Pollock
4 each Trident Entrée Redi Wild Alaskan Pollock Fillet – 5.7 oz (958240)
6 oz Ventura Sauce Craft Gochujang Korean Pepper Sauce (400720)
PREP | Two-three minutes before fillets are finished cooking according to manufacturer directions, brush with sauce.
Wild caught in the most abundant, certified-sustainable fishery in the world. An environmentally responsible seafood choice. A cousin to Cod and similar in flavor, texture and appearance, wild Alaskan Pollock’s lean, snowy-white meat, delicate texture and mild flavor make it a great choice.
SAUCE CRAFT GOCHUJANG KOREAN PEPPER SAUCE (400720 – 4/.5 gal)
Balances traditional fermented pepper paste with soy and garlic to create an authentic sweet, spicy and saucy spin on a classic.
Korean Pollock with Ginger Rice & Roasted Carrots
Donut Tiramisu
36 each Baker Boy Mini Cake Donuts with Cinnamon Sugar (995320), prepared
Optional Baker Boy Mini Cake Donuts with Cinnamon Sugar (995320), prepared
PREP | After preparing donuts, let them sit on a baking sheet for at least 1 hour up to 24 hours. In a saucepan, combine egg yolks, sugar and whole milk; cook over medium heat, stirring constantly to avoid scorching; bring to a boil; reduce and simmer 1-2 minutes; mixture should become thickened; set aside; cool; cover; place in cooler for at least 1 hour. Whip heavy cream with vanilla extract until peaks form. Mix mascarpone cheese and egg yolk mixture together. Mix coffee/espresso and rum together. Build tiramisu, placing a layer of half of the mini donuts on bottom of pan, brush with coffee mixture, spread half of the whipped heavy cream mixture on top, then top with half of the egg yolk mixture. Repeat. Dust with cocoa powder. Chill for 6-8 hours before serving. Optional: Can garnish with whipped topping and more mini donuts.
YIELD | 9-12
MINI CAKE DONUTS WITH CINNAMON SUGAR (995320 – 144/.5 oz)
Pre-fried donuts with cinnamon sugar packets for coating. Thaw, microwave or warm in oven.
donut tiramisu Perfect for Dessert!
Very Berry Trifle
20-24 each Baker Boy Mini Cake Donuts with Cinnamon Sugar (995320), prepared, large diced
PREP | Mix pudding and almond extract together. Build trifle by alternating pudding mixture, whipped topping, diced donuts and berries.
YIELD | 6-8
VANILLA
(755920 – 6/#10)
ON TOP WHIPPED TOPPING (988060 – 12/16 oz)
Pre-whipped non-dairy topping with a light creamy texture. Packaged in pastry bags with decorator tips and easy-open seals.
LUCKY LEAF
PUDDING
Martin Bros. Culinary
CHEF SCOTT FADDEN
Chocolate Strawberry Cannoli Pie
1 each Sara Lee Chef Pierre Sweet Ricotta & Chocolate Chip Cannoli Pie (966165)
As needed Lyons Chocolate Flavored Hot Fudge Topping (770420)
As needed Cargill Ambrosia Mini SemiSweet Chocolate Chips (465040)
As needed Knouse Lucky Leaf Strawberry Glaze (754620)
As needed Rich’s On Top Whipped Topping (988060)
As needed Fresh Strawberries (377618)
PREP | Cut pie into six slices. Top and garnish with remaining ingredients.
YIELD | 6
CHEF PIERRE SWEET RICOTTA & CHOCOLATE CHIP CANNOLI PIE (966165 – 6/28 oz)
A sweet, creamy filling blends ricotta cheese with chocolate chips to produce a decadent cannoli topping all complimented with a graham cracker crust.
CHOCOLATE FLAVORED HOT FUDGE TOPPING (770420 – 12/24 oz)
A squeeze bottle topping that heats easily in a water bath or microwave and handles easily. Great for sundaes and other dessert creations. AMBROSIA MINI SEMI-SWEET CHOCOLATE CHIPS
Chocolate Strawberry
(465040 – 1/25 lb)
Cannoli Pie
ON TOP WHIPPED TOPPING (988060 – 12/16 oz)
Pre-whipped non-dairy topping with a light creamy texture. Packaged in pastry bags with decorator tips and easy-open seals.
Chef’s Tip
Make it easy on yourself and cut your pie while still frozen. This makes it easier to ensure you get perfect slices!
LUCKY LEAF STRAWBERRY GLAZE (754620 – 6/#10)
items
FIND MORE INFORMATION ABOUT THESE ITEMS AND REBATES AS WELL AS ALL CURRENT PROMOTIONS HERE!
CHEF PIERRE SOUTHERN STYLE CORNBREAD WITH REBATE
Golden cornbread with a crisp crust and crumbly texture. A savory, corn-forward flavor with just a hint of sweetness. Pre-cut into 30 slices in 12x16 inch trays.
989575 – 4/64 oz
REBATE
Save $10 per case! Maximum total rebate $200. Offer valid 12/1/2025 - 6/30/2025.
Perfect balance of sweet and savory! Offers real honey flavor that is perfectly balanced with savory spices and a crunch in every bite.
807840 – 1/10 lb
REBATE
Save up to $500! $5 per case. Offer valid 10/1/2024 - 3/31/2025.
MAPLE CITY WAFFLE FLAVORED WAFFLE FRIES WITH BOGO REBATE
Now serve chicken and waffles to customers on the go! These skin-off waffle fries taste just like waffles! Just add your fried chicken, tenders or nuggets to create a portable version of this hugely popular menu item. Made with real maple syrup! Fry or oven.
966085 – 6/4.5 lb
BOGO REBATE
Buy one get one up to 10 extra cases! Offer valid 8/1/20224 - 2/28/2025.
PLATINUM SELECT READY-TO-EAT BACON WITH REBATE
Just heat in the microwave or throw on the flat top for quick and easy prep. Natural, consistent flavor and texture. Premium thick cut. Golden brown color.
807820 - 18-22 style
807830 - 14-18 style 2/150 ct
REBATE
Save up to $250! $5 per case. Minimum total rebate $20. Offer valid 9/30/2024 - 3/30/2025.
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